Uni tamago toji. With scallions and nori. $13
Izakaya Roku, San Francisco CA
This was a new and interesting dish for me. I’d never had uni this way before. It was pretty good, but I kinda wish that the uni was less cooked. I’m still trying to get used to eating sea urchin, but I would rather have a really great raw uni than low quality cooked uni. This uni wasn’t of the best quality, but it was ok and it definitely gross horrible uni. Here’s to trying new food!
Pork broth, ramen noodles, egg, char siu, nori, scallions. With add-ons of fried braised pork belly and garlic chips. $11.75
Izakaya Sozai, San Francisco CA
Mmm, the broth in this ramen dish was really delicious! Was it the best ramen I’ve had, probably not but it was very tasty nonetheless. The noodles were good and the regular toppings were yummy. I was disappointed in the fried braised pork belly add-on though. It was too dry and tough for me. I also wish the egg was a little more soft and runny.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2011, 2012
$14.50
Izakaya Roku, San Francisco CA
This was more like salmon sashimi than carpaccio in my book, but what do I know? Hehe. I loved that they threw in salmon roe though and topped everything with greens! The dish was very pretty and tasty to boot – a winner.
Sapporo beer. Happy hour $2
Garlic sauteed, bonito flakes. $6.50
Izakaya Sozai, San Francisco CA
Shishito peppers have become a favorite of mine in the past few years. They are so simple to make (I’ve even made them at home) and they have such a mild, delicious flavor. I also think that they’re fun to eat and share.
Battered octopus balls, bonito flakes, nori, served with tonkatsu sauce. $9.50
Izakaya Sozai, San Francisco CA
Omg, these octopus balls were frickin’ amazing and I loved the presentation. This was definitely a case of eating with the eyes and mouth. The dish looked so pretty on the wooden plank and the bonito flakes and nori strips danced on top. It was difficult to taste the octopus (partly because octopus has such a mild flavor to begin with), but the texture was great and it was perfectly fried.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2014
Wasabi guacamole, served with lotus root chips. $9.50
Izakaya Sozai, San Francisco CA
This tuna tartare was delicious and fun to eat with the lotus root chips. I also liked the wasabi guacamole underneath. It gave the dish a nice Asian flare. The tuna was a bit more minced than I prefer, but the flavors were all there. Mmm…
I can’t remember what kind of fish this was because it was a special, but it was mighty tasty! The grilled layers remained tender and flavorful tasted great with a little of the lemon and ginger soy.
Izakaya Sozai, San Francisco CA
Sapporo draft beer. Happy hour $4.50
With eggplants and miso sauce. $13
Wasabi Bistro, San Francisco CA
This was actually really good! I loved the thick eggplant medallions supporting each tender, juicy scallop. The miso sauce was also delicious.
Edamame. Complimentary
Chef’s choice 8 pieces – salmon, albacore, maguro, hamachi. Happy hour $9.50
Tsunami, San Francisco CA
I loved presentation of this dish and the fish quality was really good especially considering it was half price for happy hour! I would definitely order this again.
Slices of yellowtail with avocado, jalapeno rings and black tobiko with white truffle ponzu. Happy hour $5
Tsunami, San Francisco CA
This dish was really pretty to look at and flavorful as well. I simply love how the food was inventive and playful at Tsunami.
Tenderized tuna with truffle oil, ponzu sauce and black tobiko. Happy hour $7
Tsunami, San Francisco CA
We liked this SO much that we ended up having 2 orders during the course of happy hour, lol! The truffle oil really made this dish. It was fragrant and delicious!
Flash fried, nori wrapped tuna, albacore and asparagus with sweet soy, tobiko and scallions. Happy hour $7
Tsunami, San Francisco CA
This tasted pretty good especially since it was half off during happy hour! Most fried sushi tends to quickly get soggy, but this one stayed crispy one the outside.
Place setting.
Vittle Monster 